Give coffee-crusted steak a try
This quick coffee-crusted steak with sautéed garlic potatoes is simple enough for a midweek dinner. Chili powder adds a little kick while the paprika gives a smoky flavor.
The garlic potatoes are first cooked in the microwave and then sautéed in the same skillet used to cook the steak, saving cleanup time.
Complete the meal with a washed-ready-to-eat salad and your favorite dressing.
If grass-fed steak is not available, any type can be used.Be sure to keep the heat on medium to medium-low depending on your burners to keep the spice crust from burning.1 tablespoon ground espresso coffee½ tablespoon onion powder½ tablespoon smoked paprika½ teaspoon salt½ teaspoon chili powder½ tablespoon brown sugar¾ pound grass-fed strip steak, fat removed (about ¾-inch thick)1 tablespoon olive oil2 tomatoes, slicedMix coffee with onion powder, paprika, salt, chili powder and brown sugar. Spread on both sides of the steak, pressing the spice on.Heat oil in a nonstick skillet over medium heat. Add the steak and sauté 5 minutes, watching to make sure the spices do not burn.Turn the steak over and cook another 5 minutes. A meat thermometer should read 125 degrees for medium-rare and 145 degrees for medium.Remove meat to a cutting board and pour pan juices over the steak. Let rest while finishing the potatoes. Slice and serve. Serve tomatoes on the side.Makes 2 servings.
